Cherry Pecan Meringue Cookies Recipe

Cherry Pecan Meringue cookies are a wonderful delicious low-calorie cookie that will help to help satisfy your sweet tooth. Eating Meringue is like taking a bite from a cloud. The Cherry Pecan meringue cookies are so light and delicious flavored with the sweet cherries.

Meringue is made from egg whites that are beaten into foam. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. A meringue is really nothing but a foam, and foam is a big collection of bubbles. The meringue is then slow cooked or dried in a warm oven for a few hours. This cooking process actually evaporates the moisture and dries the meringue so that it holds its shape and color.

Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.

Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in dried cherries and pecans. Check out How To Make A Perfect Meringue.

Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Remove from oven and let cool completely on the baking sheets. NOTE: Do not bake on a humid day, or your meringues may not dry.

Cherry Pecan Meringue Cookies – Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.